Summary
Overview
Work History
Education
Skills
Accomplishments
Interests
Timeline
Generic
Karthik Ramadoss

Karthik Ramadoss

Hospitality Professional
Madambakkam,Chennai

Summary

OBJECTIVE:

Seeking challenging career in Operations/Training/ Hotel / Retail industry, where I can complement my skills, experience and contribute towards growth of organization and self.

EXECUTIVE PROFILE:

An adroit professional with 16 years experience in Hotel industry in India and Abroad. Advanced experience in handling key functions such as Menu planning, Inventory management, Premises Management and Quality Control Proficient in handling the entire gamut of business operations and accountable for increasing profitability and achieving business objectives Possess sound knowledge of food hygiene and health & safety regulations as well as the HACCP standards & expertise to ensure they are followed in accordance with local and international requirements Demonstrated ability in regular monitoring of constant guest feedback, prompt, efficient and accurate service to every guest at all time. Comprehensive expertise in working on international and multicultural environments Outstanding communication, organizing and conflict resolution skills, blended with superior interpersonal and people management ability I am a Hotel Management professional with over 16 years of specialized experience in India and Abroad. Having built a highly successful career with significant tenure in challenging roles, I am interested in expanding my professional horizons by seeking newer challenges. I have proven competencies in Food production, Cost control, Inventory management, Client Servicing and Administration & Training. My experience has helped me gain operational efficiency and establish high quality standards in restaurant operations. In addition I possess comprehensive experience in having participated in many promotional campaigns, thereby generating additional business. I possess very strong knowledge of all Food, Safety regulations and Hygienic Standards. I am presently exploring a challenging managerial assignment at an established high-growth company in Hotel / Training/ Retail Industry I would welcome the chance to discuss with you in confidence, an opportunity at your organization.

Overview

16
16
years of professional experience
4
4
Languages

Work History

OPERATIONS AND TRAINING MANAGER

PANTRY D’OR
07.2019
  • Responsible maintaining a highly motivated team by rewarding and recognizing their small and large achievements.
  • Responsible for building and training new team to deliver the organizational goals.
  • Responsible for calibrating the training on periodical basis.
  • Developing people to new roles within the organization with the help of bench planning process.
  • Responsible for Operations, Training & Marketing functions.
  • Responsible for new recruitment of staffs.
  • Coordination with café managers for day to day operations.
  • Planning and execution of complete corporate set up for the concern.

TRAINING MANAGER

09.2019 - 02.2020
  • Worked as Training Manager in Tovo group of Restaurants.
  • September.

OPERATIONS MANAGER

SRI FAMILY BIZNET PVT LTD
05.2017 - 11.2018
  • Responsible for restaurants P & L to maximize the unit contribution.
  • Responsible for Operations, Training & Marketing functions.
  • Planning and executing new product launches as well as new concepts of store management.
  • Execution of new restaurant opening and restaurant transition to latest concepts of design.
  • Coordination with the supply chain management to ensure correct ordering, storage and execution of new rollouts on time.
  • Developing and maintaining store level control measures - financial and inventory management.
  • Ensuring correct level of staffing through labour management processes – Labour Matrix.
  • Maintaining a highly motivated team by rewarding and recognizing their small and large achievements.
  • Developing people to new roles within the organization with the help of bench planning process.
  • Yearly planning of budget, targets and expenditure.

MANAGER

ORIENTAL CUISINES PRIVATE LTD
12.2015 - 03.2017
  • In charge of training department for tamilnadu handling 11 brands in the group.
  • Analyzing the need of operation and conducting sessions for the better execution.
  • Planning interactive sessions for the managers and the team members.
  • Monitoring the Asst manager training on the field.
  • Planning the calendar for the operational trainers to perform on the field.
  • Conducting review with the operations to plan their needs better on a monthly basis.
  • Calibrating Mystery audits.
  • Responsible for the service standards for the market.
  • Conducting events for fun & Knowledge.
  • Have created modules for managers.
  • Doing Gap analysis.
  • Creating Need Base Training.

AREA COACH

HATSUN AGRO PRODUCT LTD
04.2014 - 12.2015
  • Responsibilities.
  • Heading the operation/training of 7 stores IBACO for maintaining the standards across all the store to the unique level.
  • Responsible for the training and development of the team with proper coaching and guided practice.
  • Benchmarking Standard Operating Procedures throughout the restaurant to ensure that all procedures are followed in line with organizational policy.
  • Heading the local store marketing activities for the brand awareness and for the unit business which may include corporate tie ups, outdoor orders and many other social awareness marketing activities etc.
  • Motivating and performing positive action for the management and the staff ,thereby balancing the communication level between both of them.
  • Implementing visual merchandising activities and in store promotional campaigns for new offers and special products to increase brand visibility.
  • To keep an close eye on the ordering system of the stores and maintaining the par stock level.

DUTY MANAGER OPERATIONS

SPI CINEMAS
05.2012 - 04.2014
  • Responsibilities.
  • Spearheading overall operations of the complex and responsible for Client Servicing, Revenue Generation and People Management.
  • Understanding minimum and maximum needs of raw materials, housekeeping materials and determining optimum inventory to meet needs.
  • Carrying out periodical inventory audit to identify theft, pilferage or mismanagement.
  • Deploying staffs across various shifter as per the roster and allocating them responsibilities based on volume of work.
  • Benchmarking Standard Operating Procedures throughout the restaurant to ensure that all procedures are followed in line with organizational policy.
  • Interacting with chef on a regular basis for menu planning and preparing various dishes and cuisines.
  • Supervising the kitchen to ensure that Food preparation complies to Food & Hygienic standards.
  • Responding to the guest requirements and needs at all point of time throughout their presence in the hotel.
  • Protecting the internal & external environment of the hotel to ensure smooth running of activities.
  • Implementing visual merchandising activities and in store promotional campaigns for new offers and special products to increase brand visibility.
  • Motivating and performing positive action for the management and the staff ,thereby balancing the communication level between both of them.
  • Heading the local store marketing activities for the brand awareness and for the unit business which may include corporate tie ups, outdoor orders and many other social awareness marketing activities etc.

Restaurant General Manager

PIZZA HUT (HANSA ZONE PVT. LTD) CHENNAI
09.2010 - 05.2012
  • Spearheading overall operations & Training of the entire restaurant and responsible for Client Servicing, Revenue Generation and People Management.
  • Understanding minimum and maximum needs of raw materials, housekeeping materials and determining optimum inventory to meet needs.
  • Carrying out periodical inventory audit to identify theft, pilferage or mismanagement.
  • Deploying staffs across various shifter as per the roster and allocating them responsibilities based on volume of work.
  • Benchmarking Standard Operating Procedures throughout the restaurant to ensure that all procedures are followed in line with organizational policy.
  • Interacting with chef on a regular basis for menu planning and preparing various dishes and cuisines.
  • Supervising the kitchen to ensure that Food preparation complies to Food & Hygienic standards.
  • Responding to the guest requirements and needs at all point of time throughout their presence in the hotel.
  • Protecting the internal & external environment of the hotel to ensure smooth running of activities.
  • Implementing visual merchandising activities and in store promotional campaigns for new offers and special products to increase brand visibility.
  • Motivating and performing positive action for the management and the staff ,thereby balancing the communication level between both of them.
  • Heading the local store marketing activities for the brand awareness and for the unit business which may include corporate tie ups, outdoor orders and many other social awareness marketing activities etc.

Area Manager

MARRYBROWN FAMILY RESTAURANT
DOHA, QATAR
09.2007 - 09.2010
  • Heading the store marketing activities for all the brand awareness and for the unit business which may include corporate tie ups, outdoor oders and many other social awareness marketing activities etc.
  • Identified potential locations for setting up new restaurants and coordinated logistics arrangement and administered opening plan of new restaurants.
  • Defined daily, weekly and monthly business targets for each restaurant, developed business strategies and initiated various measures for increasing sales.
  • Managed overall restaurant operations and was responsible for handling Labour, Finance and Administrative responsibilities.
  • Executed various promotional campaigns and participated in events as a brand building initiative; Rolled out various Below The Line marketing strategies to enhance brand reputation and drive more sales.
  • Carried out periodical visits to all hotels, Defined service & products standard and ensured that all procedures are followed in line with organizational policy.
  • Carried out periodical inventory audit to identify theft, pilferage or mismanagement and presented detailed report to the management.
  • Identified Training Needs of all employees and conducted superior training to enhance their productivity and make them contribute towards organizational objective.
  • Appraised the performance of employees based on pre-set criteria and offering suggestions for improving their productivity.
  • Conducted periodical reviews to ensure that the objectives of the organization are met at every level Achievements.
  • Played key role in setting up a restaurant called 'Atillas Mongolian Grill'.
  • Was promoted to moved to manager 'Marry brown & Hollywood Stars'.
  • Conducted HACCP training for the employees and also delivered a seminar on customer service.

Education

Bachelor's Degree - Science (Hotel Management & Catering Technology

Vel's College of Science & Arts, Madras University

MBA - general management

Alagappa University

Skills

Scheduling

undefined

Accomplishments

  • Supervised team of 300 staff members.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Interests

Playing Badminton, Listening to Music

Timeline

TRAINING MANAGER

09.2019 - 02.2020

OPERATIONS AND TRAINING MANAGER

PANTRY D’OR
07.2019

OPERATIONS MANAGER

SRI FAMILY BIZNET PVT LTD
05.2017 - 11.2018

MANAGER

ORIENTAL CUISINES PRIVATE LTD
12.2015 - 03.2017

AREA COACH

HATSUN AGRO PRODUCT LTD
04.2014 - 12.2015

DUTY MANAGER OPERATIONS

SPI CINEMAS
05.2012 - 04.2014

Restaurant General Manager

PIZZA HUT (HANSA ZONE PVT. LTD) CHENNAI
09.2010 - 05.2012

Area Manager

MARRYBROWN FAMILY RESTAURANT
09.2007 - 09.2010

MBA - general management

Alagappa University

Bachelor's Degree - Science (Hotel Management & Catering Technology

Vel's College of Science & Arts, Madras University

Similar Profiles

CREATE PROFILE
Karthik RamadossHospitality Professional